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Poached Pears with Chocolate Ganache for New Year’s Eve (gluten free, dairy free, soy free, vegan)

December 30, 2014 By Jessica

Can you believe we are just days away from 2015? Before I go on about this heavenly dessert I couldn’t help but think (sitting here at my kitchen table with my laptop, nibbling on roasted pumpkin seeds) about how the year has quickly flown by. Do you all feel the same way, or is it just me?

I’m thinking about how much my twins boys’ health has improved, developmentally as well. So much of their progress is due to our gluten, dairy, soy free lifestyle. It makes all my cooking and baking worth every minute, in addition to all the supplements, speech, OT and HBOT (hyperbaric oxygen therapy) my little champs do every day. I know for sure that they are responding to these treatments by being free and clear of the allergen foods by maintaining a clean diet. We, as a family, are also reaping the health benefits living without gluten, dairy, and soy (also egg and almond for my oldest and pineapple for me).

A lot has happened in one year … my oldest son graduated college, my teenager was bar mitzvah-ed, new house, renewed and remodeled blog, new schools for my twin boys, just to name a few! My husband and I try to keep calm and carry on (with a weekly date night for the sake of sanity) with all the changes and events that keep our lives colorful.

As hectic as life gets and (I’m not gonna lie) stressful at times, I do feel blessed to have such delightful boys and a wonderful husband. We do have fun and enjoy good eats. That said, let’s talk dessert.

I will get right down to it. This poached pear with chocolate ganache dessert is not only lovely to serve when entertaining (even a large crowd!) it is downright delicious.

The spiced simple syrup flavor comes through in these melt-in-your-mouth poached pears without overpowering the sweet flavor of the pear. Soft but not mushy, and easy to dig into (we don’t want any awkwardly fumbling desserts). Now imagine warm dark chocolate ganache over this syrupy spiced pear, lighter-than-air whipped cream and a sprinkle of cocoa nibs for a deep coffee flavored crunch. Your tastebuds will be doing a major happy dance. If only every recipe was this quick, easy AND fabulous.

A few words on cocoa nibs: The taste of cocoa nibs is not for everyone. It is more bitter in flavor than say a bittersweet chocolate and high in caffeine. If you like the taste of espresso (like me), you will love cocoa nibs. If not, substitute cocoa nibs for chocolate shavings (grate a hunk of dark chocolate) or any other “crunch” factor you like. Crushed nuts are also a good option. I don’t give my younger ones cocoa nibs, instead I add crushed toasted peanuts (they love peanuts) on top. Whichever crunch texture you choose it is a must in here, it really does add an extra dimension to the dessert.

While taking photos (with my new camera, still learning but getting better – what do you think?!) I couldn’t resist a bite. One bite led to another I will confess; suddenly it became a continuous quest to spoon pear, ganache, whipped topping and nibs into each bite. I couldn’t help myself after the first bite. It happens.

I think a poached pear with a good heaping spoonful of deep dark chocolate with toppings is the perfect way to ring in the New Year, and goes so well with Riesling or Champagne … a lighter dessert that can be served chilled or warm. I will be serving this warm for dessert with Champagne on New Year’s Eve. Let’s just keep my eating-during-blog-photos between us, okay?

Wishing you all a happy, safe, and healthy 2015!!

Xx Jessica

poached pears gluten free dairy free vegan From Jessica's Kitchen blog

poached pears gluten free dairy free vegan From Jessica's Kitchen blog

poached pears gluten free dairy free vegan From Jessica's Kitchen blog

Can you see the specks of vanilla?

poached pears gluten free dairy free vegan From Jessica's Kitchen blog

The scent of spiced pear … Oh. My. Goodness.

Don’t drain the liquid! The syrup is worth keeping for cocktails (spiced mojito, anyone?), drizzled on pancakes or waffles or over fresh fruit for a quick treat. Strain and reserve in a glass jar, it will stay fresh, refrigerated, for up to a month.

poached pears gluten free dairy free vegan From Jessica's Kitchen blog

poached pears gluten free dairy free vegan From Jessica's Kitchen blog

poached pears gluten free dairy free vegan From Jessica's Kitchen blog

poached pears gluten free dairy free vegan From Jessica's Kitchen blog

poached pears gluten free dairy free vegan From Jessica's Kitchen blog

poached pears gluten free dairy free vegan From Jessica's Kitchen blog

poached pears gluten free dairy free vegan From Jessica's Kitchen blog

poached pears gluten free dairy free vegan From Jessica's Kitchen blog

The poached pear don’t necessarily need the whipped topping and nibs to make it a dessert worth eating, but because it’s New Year’s Eve I thought we should dress it up. But hey, if you prefer naked this New Year’s Eve, by all means, go for it. 🙂

poached pears gluten free dairy free vegan From Jessica's Kitchen blog

poached pears gluten free dairy free vegan From Jessica's Kitchen blog

poached pears gluten free dairy free vegan From Jessica's Kitchen blog

Poached Pears with Chocolate Ganache (gluten free, dairy free, soy free, vegan)
 
Save Print
Prep time
2 hours 15 mins
Cook time
40 mins
Total time
2 hours 55 mins
 
A lighter take on holiday dessert that is easy to make and can be made in advance - perfect for entertaining one or a crowd! Recipe can easily be halved or doubled.
Jessica: From Jessica's Kitchen
Recipe type: Dessert
Serves: serves 6-8
Ingredients
  • Poached Pears:
  • 8 cups water
  • 2½ cups cane sugar or coconut sugar
  • 1 cinnamon stick
  • 1 vanilla bean, cut in half and sliced open
  • 1 pinch whole cardamon
  • 2 whole cloves
  • 6-8 bosc pears, firm to the touch
  • Chocolate Ganache:
  • 1 cup coconut milk (or almond milk)
  • 1 teaspoon coconut oil
  • 6 ounces semisweet dark chocolate (used Guittard), coarsely chopped
  • 2 ounces bittersweet dark chocolate (used Guittard), coarsely chopped
  • dairy free whipped topping (used So Delicious Cocowhip)
  • Cacao nib pieces for garnish
Preparation
  1. NOTE: Prep Time includes cool and chilling time.
  2. For the poached pears:
  3. Set a large stockpot (at least 5-quart size) over medium-high heat, add water, sugar, and all the spices.
  4. Meanwhile, peel pears leaving the stem intact, and cut off ¼ inch from the bottom so the pear can stand upright later. When the water begins to boil add the pears. Let it cook for 30-40 minutes, until soft, yet still, hold shape. A gentle touch will confirm if they are ready and the liquid will reduce by about 2 inches.
  5. Turn off heat and let cool for 20-30 minutes, or until room temperature. The syrup will thicken somewhat when cooled.
  6. Note: The spiced simple syrup is worth keeping — perfect for cocktails (spiced mojito, anyone?), on pancakes, waffles, and fresh fruit. It will stay fresh refrigerated for up to a month. I managed to get ⅔ of a quart of reserved liquid.
  7. For the ganache:
  8. In a small saucepan set over medium heat, add coconut milk and coconut oil (there is no strong coconut flavor that comes through, do not worry!). Heat to a simmer, until small bubbles are just beginning to come up around the edges. Do not let it boil. Turn off heat, then add all chopped chocolate and stir until melted. Let it cool 30 minutes before using.
  9. Can be made ahead and refrigerated for up to 3 days, stir well and heat to warm (optional) before serving.
  10. Assembly:
  11. Using a large serving spoon, gently (they dent easily) lift a poached pear sideways (do not be tempted to lift it by the stem, it will come off) then using your hand as a guide, transfer the poached pear into a deep glass by holding it from the bottom, and slide into a serving glass. Pour ganache as desired. Chill for 30-60 minutes then add whipped topping and cacao nibs before serving.
  12. To make-ahead: Both, poached pears and ganache can be made up to 3 days in advance. Then assembled and chilled up to an hour before serving.
  13. Serving suggestion: Serve “buffet style” with ganache, whipped topping, cacao nibs (and anything else really) on the side for your guests to help themselves. If non-dairy whipped topping and cacao nibs are not available, try fresh berries, sprinkles, and/or toasted coconut flakes.
3.5.3217

 

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Filed Under: chocolate, dessert, entertaining, holiday, vegan Tagged With: chocolate, dairy-free, dessert, entertaining, gluten-free, holiday, soy-free, vegan

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Comments

  1. Rachel says

    December 30, 2014 at 8:46 am

    That's alot in one year! Time does go way too fast for me too, I can't believe my daughter is a senior in HS going off to college! I have been looking for an easy recipe to serve for New Year's Eve and think this would be perfect. Looks divine. Happy New Year Jessica!!
    Reply
    • Jessica says

      December 30, 2014 at 1:37 pm

      You will love it Rachel. Happy New Year to you too!
      Reply
  2. Jen says

    December 30, 2014 at 9:04 am

    Great to hear your boys are improving and hope even more so in 2015! Looking forward to the New Year with a dessert like this. The simple syrup glaze on the pears is to die for. I would eat it too while taking photos :) Thanks for a delishly easy recipe Jessica!
    Reply
    • Jessica says

      December 30, 2014 at 1:36 pm

      Thank you Jen I'm hoping so too!! You will love this and understand why I couldn't resist. All the best in 2015!
      Reply
  3. Rosalie says

    December 30, 2014 at 9:06 am

    What a classy looking dessert. It is perfect to help celebrate the new year. Have a happy New Year, Jessica and keep those yummy recipes coming.
    Reply
    • Jessica says

      December 30, 2014 at 1:33 pm

      Thank you for the warm wishes Rosalie, Stacy and Roberta! All the best :)
      Reply
  4. Stacy says

    December 30, 2014 at 9:19 am

    Oh my gosh this looks perfect for my New Year's gathering. I am having 20 people and didn't know what to serve for dessert that is easy and impressive. Thank you for sharing this amazing dessert recipe and wishing you a Happy New Year with many more improvements to your boys health in 2015!
    Reply
  5. Roberta says

    December 30, 2014 at 9:22 am

    Happy New Year Jessica! Thank you for all the tasty recipes you share like this amazing one. Time goes so fast for me too being a Mom of 3, good thing we have great food to keep going:)
    Reply
  6. Melissa says

    December 30, 2014 at 9:36 am

    I love the idea of keeping dessert simple for New Year's and making it buffet style, great idea. I already have bags of Enjoy chips, can I use those for the ganache? Also are cardamon seeds sold at supermarkets or specialty stores? Thanks Jessica!
    Reply
    • Jessica says

      December 30, 2014 at 1:32 pm

      Melissa, you certainly can use any chocolate chips, I have made ganache with chips and it tastes great. The cardamon seeds (out of the green shell) are sold at supermarkets AND specialty stores. Enjoy!
      Reply
  7. Irene says

    December 30, 2014 at 10:43 am

    Jessica, this looks like heaven in a bowl! Love, love cocoa nibs and the combination of flavors in this and I do see the vanilla seeds on the pears! So nice to hear your boys are doing well, Happy New Year to you and yours!!
    Reply
    • Jessica says

      December 30, 2014 at 1:30 pm

      Thank you Irene! All the best to you too!!
      Reply
  8. Mackenzie Stauskas says

    December 30, 2014 at 10:43 am

    Woohoo!! Happy New Year Jessica! Looking forward to 2015 :) thank you
    Reply
    • Jessica says

      December 30, 2014 at 1:29 pm

      Thank you for the warm wishes Mackenzie, Robin, and Wendy!!
      Reply
  9. Robin says

    December 30, 2014 at 10:47 am

    That ganache over the pear just did it to me. Can't wait to try this. Poaching pears today! Happy New Year and thanks for keeping our gf/cf/sf home full of yummo recipes :)
    Reply
  10. Diane says

    December 30, 2014 at 10:53 am

    Oh my god has it been a crazy year for me too with moving and a new job. looking forward to celebrating the New Year with champagne, nosh and this awesome looking dessert by the fireplace watching the ball drop with hubby and kids. Cheers!
    Reply
  11. Wendy says

    December 30, 2014 at 12:55 pm

    This looks like a beautiful dessert to ring in 2015. I like how easy this and the idea of keeping the poaching liquid for cocktails. I would have thrown it out. Happy 2015 to you and yours!!
    Reply
  12. Shannon says

    December 30, 2014 at 2:53 pm

    Those pears in that syrup look succulent. I need to try this. Can I omit the cardamon seeds and add more whole cloves instead? I can't wait to try this. Happy New Year and happy to hear on your little guys progress! :)
    Reply
    • Jessica says

      December 30, 2014 at 3:49 pm

      Shannon, sure add more whole cloves, anise, or cinnamon sticks. The vanilla pod is a must - it's a simple syrup magic ingredient :) Thanks so much and Happy New Year to you too!
      Reply
  13. Cyndy says

    December 30, 2014 at 6:06 pm

    Busy year for you indeed! Hope next year is as wonderful as this dessert!
    Reply
  14. Penny says

    January 5, 2015 at 2:53 pm

    This was pure decadence without fussing around with a bunch of measures. I poached the pears, made the chocolate ganaches and toasted hazelnuts to crush for my garnish (as you suggested), I also added a little syrup and it couldn't be better.
    Reply
  15. Natalie says

    January 10, 2015 at 9:09 am

    I couldn't resist trying this recipe. The poached pears are amazing on their own and with the chocolate a major decadence. I could never believe how easy it is if I didn't make it myself. Yum.
    Reply
  16. Emma says

    January 11, 2015 at 12:30 am

    poached pears are so so on my mind now thank you for this recipe :D :D
    Reply
  17. Izzy says

    January 11, 2015 at 12:31 am

    recommendation for the cocoa nibs?
    Reply
    • Jessica says

      January 11, 2015 at 9:21 pm

      Izzy, any will do as long as their small bits. They can be found in specialty food stores. Enjoy!
      Reply
  18. Leslie says

    January 11, 2015 at 5:32 pm

    Penny I was thinking the same thing!
    Reply
  19. Shira says

    December 31, 2018 at 11:50 am

    could i use d'anjou pears?
    Reply
    • Jessica says

      December 31, 2018 at 6:06 pm

      Yes, anjou works well. Enjoy and happy new year!
      Reply
  20. Shira says

    December 31, 2018 at 12:39 pm

    happy nwe year by the way! ;-)
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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